Ingredients
Scale
- 1 heaping tbsp dairy free nocciolata
- 1-2 vegan chocolate creme-filled cookies
- 1 tbsp (24 g) melted vegan butter
- 1 tsp dairy free yogurt
- 1 1/2 tbsp granulated sugar
- 1 tbsp packed brown sugar
- 1/4 tsp vanilla extract
- 3 tbsp (33 g) all purpose flour or gluten free 1:1 baking flour
- 1 tbsp (10 g) dutch-process cocoa powder
- 1/8 tsp baking soda
- pinch of sea salt
- 2 tbsp+ vegan chocolate chips and/or chopped dark chocolate
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Chill the dairy-free Nutella on a piece of parchment paper in the freezer.
- In a bowl, whisk together the melted vegan butter, dairy-free yogurt, granulated sugar, brown sugar, and vanilla extract.
- Mix in cocoa powder, baking soda, and sea salt, then add the flour, folding until a consistent dough forms.
- Incorporate the vegan chocolate chips and chopped cookies into the dough.
- Scoop a portion of dough onto the baking sheet, place the frozen Nutella on top, then cover with more dough.
- Chill the cookie for 5-8 minutes before baking if desired.
- Bake in the oven for 18 minutes.
- Let cool on the pan for 5-10 minutes before serving. Optionally, sprinkle with sea salt.
Notes
Ensure the Nutella is completely frozen for easier assembly.
Chilling the dough helps achieve a better texture.
You can adjust the amount of chocolate chips based on your preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.